It’s blueberry muffin time! Combine berries with baking for a delicious weekday treat

Image via Chia Bia

Blueberry muffins are failsafe. It’s Monday, it’s September, kids are back in school and life is busy. So take a break this week, and make some time for a blueberry pick-me-up! Chia Bia blueberry oat muffins, with a slight chew, are loaded with bursting blueberries, and a thick top. This recipe is very beginner-friendly, so even if you’re not signing up for the Great British Bake Off just yet, you can still take a stab at these!

Preparation Time – 10 minutes
Cooking Time – 20 – 25 minutes
Servings – 9 muffins

Ingredients

  • 100g oats, jumbo for more chew
  • 30g Chia Bia whole chia seeds
  • 20g Chia Bia milled chia seeds
  • 120g soft brown sugar
  • 120g plain flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 large egg
  • 200g plain Greek yogurt
  • 60ml milk
  • 80ml light tasting olive oil
  • 120g fresh blueberries

Directions

  • Preheat your oven to 180C (350F).
  • Line a muffin tray with muffin liners.
  • Whisk together the oats, chia seeds, milled and whole, soft brown sugar, plain flour, baking powder, soda and cinnamon in a large bowl. Ensure there are minimal lumps!
  • Whisk together the egg, yogurt, milk and oil in a large jug. Pour the wet ingredients into the dry ingredients and mix with a spatula or spoon to combine.
  • Fold the blueberries into the mixture.
  • Place the mixture into the prepared muffin liners in the tray; I had deep liners and filled them about ¾ of the way!
  • Bake in the preheated oven for 20 – 25 minutes; until a toothpick inserted comes out clean. Leave to cool in the tray for 10 minutes and then transfer to a wire rack to cool fully.
  • Store in a sealed container on top of paper towels and with a paper towel on top for up to three days out of direct sunlight

Happy Monday, and happy baking!